CN106690054A - Preparation method of modified dandelion fine dried noodles through union of TG enzymes and curdlan - Google Patents
Preparation method of modified dandelion fine dried noodles through union of TG enzymes and curdlan Download PDFInfo
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- CN106690054A CN106690054A CN201611157318.6A CN201611157318A CN106690054A CN 106690054 A CN106690054 A CN 106690054A CN 201611157318 A CN201611157318 A CN 201611157318A CN 106690054 A CN106690054 A CN 106690054A
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- dandelion
- curdlan
- noodles
- dried noodles
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Noodles (AREA)
Abstract
The invention provides a preparation method of modified dandelion fine dried noodles through union of TG enzymes and curdlan. The fine dried noodles comprise flour, dandelion whole-plant powder, transglutaminase, curdlan, salt, vitamin C and vital wheat gluten. The preparation method comprises the following steps of firstly weighing raw materials, uniformly mixing the flour with the dandelion whole-plant powder, the transglutaminase, the salt, the vitamin C and the vital wheat gluten, and performing dough mixing; then adding the curdlan for ageing, then performing pressing to obtain slices, and then performing cutting to obtain strips; performing strip shaping through cold wind on noodles obtained through strip cutting, performing moisture preservation and water generation, performing warming and moisture reduction, and performing temperature reduction and heat dissipation; and finally cutting off dried noodles, and performing packaging so as to obtain finished products of the fine dried noodles. Through the implementation of the method disclosed by the invention, the efficacy of dandelions for promoting diuresis, alleviating diarrhea, eliminating jaundice, promoting the function of gallbladder and the like can be effectively used, so that the modified dandelion fine dried noodles are free from side effects, have good effects on dyspepsia, indigestion, chronic gastritis, epigastric pains and distention, and the like after being eaten for a long term, and are health-care foods suitable for old people and weak people to eat for a long term.
Description
Technical field
The present invention relates to food processing field, a kind of enzyme-linked preparations for closing the modified dandelion dried noodles of curdlan of TG are referred specifically to
Method.
Background technology：
Chinese medicine is the national treasure of China, is the traditional medicine resource of China, while many kinds still apply extremely wide health care
Food, such as dandelion are a kind of traditional Chinese medicines of China, with nutrition higher and medical value, be Chinese medicine " eight king kongs " it
One, herb containing sterol, choline, synanthrin, tartaric acid, mannitol, asparagine, reduced sugar, amaroid, saponin, tyrosine etc. it is various into
Point, with clearing heat and detoxicating, inducing diuresis to remove edema, dissipating bind disappear effect of carbuncle, can be with the immunologic function of excitating organism, especially dandelion
Hepatoprotective effect is very strong.
There is the good characteristic of medicine-food two-purpose due to dandelion, it is also the kind that State Food and Drug Administration promulgates
One of dietotherapeutic Chinese medicine, exploitation dandelion product has a wide prospect, such as exploitation of dandelion cosmetics, dandelion with
Scouring rush, capsule of weeping forsythia compatibility, can treat whelk；Dandelion is filtered after decocting juice, smears facial area, can treat thousand property skins.State
The exploitation of interior dandelion is used primarily as food, cosmetics and condiment, Japan be then as important healthy food material,
What is had now been developed has the health beverages such as " dandelion fresh leaf beverage ", " dandelion coffee ".
But as the problem that the exploitation of the health foods such as dandelion is present, the exploitation of numerous Chinese medicines all fails to consider itself
Some toxic and side effects the problems such as, such as dandelion property of medicine is stronger, and long-term consumption can cause diarrhoea, Nausea and vomiting, abdominal discomfort etc.
Side effect, this is caused by the property due to the bitter cold of dandelion.Therefore, the exploitation of Chinese medicine is it has to be remarked that processing method and match somebody with somebody
5, to alleviate the side effect of Chinese medicine, make the health food that can be eaten for a long time.
The content of the invention：
In order to overcome the defect of current some Chinese medicine and health foods, it is public that the present invention provides a kind of TG modified Pus of enzyme-linked conjunction curdlan
The preparation method of English vermicelli.
The present invention is implemented by the following technical programs：
A kind of enzyme-linked preparation methods for closing the modified dandelion dried noodles of curdlan of TG, comprise the following steps：
（1）It is according to the mass fraction 55-85 parts of flour, 10-25 parts of dandelion complete stool powder, 1-10 parts of glutamine transaminage,
Curdlan 2-15 parts, salt 1-6 parts, vitamin C 1-5 parts, Gluten 1-5 parts of proportioning weigh each raw material；
（2）By flour, dandelion complete stool powder, glutamine transaminage, salt, vitamin C, Gluten uniformly mix, are mixed
Powder, mixed-powder addition pure water is carried out and face；
（3）Bulk cargo with face is cured, curing temperature is 15-30 DEG C, while adding curdlan to be stirred, cured
Mixing speed is 5-15r/min, and the curing time is 5-40 minutes；
（4）Compressing tablet, slitting will be carried out through the bulk cargo of overcuring；
（5）By by the noodles after slitting, first the cold wind at a temperature of 20-30 DEG C determines bar 50-90 minutes, then in temperature
40-45 DEG C, protect tide in the environment of relative humidity 75-85% and perspire 60-90 minutes, then in 45-55 DEG C of temperature, relative humidity
Rise temperature drop tide 90-180 minutes in the environment of 50-60%, finally again by noodles in the environment of relative humidity 60-70% with 0.3-
The speed of 0.6 DEG C/min is down to 22-32 DEG C and carries out cooling and must dry noodles in 60-90 minutes；
（6）By the cut-out of dried noodles, packaging, dandelion dried noodles finished product is obtained.
The enzyme-linked preparation methods for closing the modified dandelion dried noodles of curdlan of a kind of TG that the present invention is provided, be by dandelion,
Flour first mixes by modifying agent of glutamine transaminage, adds curdlan for stabilizer is cured, and is made a kind of easy
Boil, easily preserve, convenient transport with health care, nutrition fine dried noodles food, in above-mentioned dispensing, flour is rich in protein, carbon aquation
The mineral matter such as compound, vitamin and calcium, iron, phosphorus, potassium, magnesium, there is relieving mental strain and strengthening the kidney, invigorating the spleen thickness intestines, heat extraction quench the thirst, dandelion
With resisting pathogenic microbes, liver protection, cholagogic, anti-gastric-ulcer, can significantly improve human peripheral lymphocyte blast transformation, improve
Immunity function, antimycotic, antitumor, clearing heat and detoxicating, carbuncle that disappears dissipating bind, antibacterial effect significantly, can control acute mastitis, drench
Bar adenositis, scrofula, malignant boil carbuncle toxin, acute conjunctivitis, cold, fever, acute tonsillitis, acute bronchitis, gastritis, hepatitis,
Cholecystitis, urinary tract infections；Dandelion be mixed into flour can effectively using relieving mental strain and strengthening the kidney, the function of invigorating the spleen thickness intestines of flour,
The toxic and side effects such as the property of dandelion bitter cold are neutralized, and its health care, therapeutic efficiency is more protruded, and ammonia has first been turned with glutamine
The addition of enzyme makes mucedin be modified, and its plasticity, retentiveness, water solubility and feature are improved, and protects bad in food
From the destruction of various chemical reactions, after glutamine transaminage is processed, protein is crosslinked propylhomoserin, makes globulin knot
Structure open, increase the lysine on its surface and the content of glutamine, by by the protein comprising various essential amino acids it
Between be crosslinked, improve the nutritive value of protein, and effectively maintain the nutriment and medicinal ingredient of dandelion and be not destroyed, in
With the cold composition in part, the side effect of dandelion is reduce further, curdlan is used during curing, using it at high temperature
Fabulous shape and property can be still kept, heat endurance can be improved in the case of a small amount of use and is reached application effect, make to add
Work into vermicelli there is good texture and profile, toughness and flexibility are all improved, and with preferable mouthfeel, are boiled in heating
Elastic force is significantly increased during boiling, sense is chewed, it is therefore prevented that well-done, firewood paste, improve nutritive value.The preparation method technique is closed
Reason, the vermicelli of processing contain substantial amounts of protein, abundant carrotene and minerals and vitamins A, B, C etc., and it is public to contain Pu
English sterol, choline, organic acid, synanthrin, pectin, taraxol, stigmasterol, β-amyrin, cupreol, taraxerol,
Taraxacin, taraxacin, volatile oil, chromocor compound, citral etc., have extraordinary effect for diuresis, to digestion
Bad, constipation has improvement result, also improves eczema, dermatitis of releiving, net blood effect of joint discomfort, with anti-inflammatory, clearly
Thermal detoxification, dispersing swelling and dissipating binds effect, the effects such as can treat gall stone, rheumatism, the infection of the upper respiratory tract, digestion weak to treatment stomach is not
Good, chronic gastritis, stomach distending pain has good effect, and overcomes and individually take the side effect that dandelion is brought, often edible
The effect of preventing or cure a disease, increase appetite, toxin-expelling and face nourishing with raising immunity of organism, diseases prevention, eats the body-building heart, skin care, macrobiosis benefit long
In the longevity, while shelf life of products is long, it is easy to batch production, it is convenient, economic, practical.
Specific embodiment
With reference to embodiment, the invention will be further elaborated.
Embodiment 1
（1）Each raw material are weighed in proportion：Flour 55g, dandelion complete stool powder 10g, enzyme activity turn ammonia for the glutamine of 100u/g
Enzyme 1g, curdlan 2 g, salt 1g, vitamin C 1g, Gluten 1g.
（2）It is glutamine transaminage, salt, vitamin C, the glutelin of 100u/g by flour, dandelion complete stool powder, enzyme activity
Powder uniformly mixes, and obtains mixed-powder, and mixed-powder addition pure water is carried out and face；
（3）Bulk cargo with face is cured, curing temperature is 15-30 DEG C, while adding curdlan to be stirred, cured
Mixing speed is 5-15r/min, and the curing time is 5-40 minutes；；
（4）Compressing tablet, slitting will be carried out through the bulk cargo of overcuring；
（5）Will by the noodles after slitting, first the cold wind at a temperature of 20 DEG C determine bar 50 minutes, then in 40 DEG C of temperature, relatively wet
Tide is protected in the environment of degree 75% to perspire 60 minutes, then temperature drop tide is risen in the environment of temperature 45 C, relative humidity 50% 90 minutes, most
Noodles are down into 22 DEG C with the speed of 0.3 DEG C/min in the environment of relative humidity 60% again afterwards carries out cooling 60 minutes
Dry noodles；
（6）By the cut-out of dried noodles, packaging, dandelion dried noodles finished product is obtained.
Embodiment 2
（1）Each raw material are weighed in proportion：Flour 85g, dandelion complete stool powder 25g, enzyme activity turn ammonia for the glutamine of 100u/g
Enzyme 10g, curdlan 15 g, salt 6g, vitamin C 5g, Gluten 5g.
（2）It is glutamine transaminage, salt, vitamin C, the glutelin of 100u/g by flour, dandelion complete stool powder, enzyme activity
Powder uniformly mixes, and obtains mixed-powder, and mixed-powder addition pure water is carried out and face；
（3）Bulk cargo with face is cured, curing temperature is 30 DEG C, while add curdlan to be stirred, curing stirring
Speed is 15r/min, and the curing time is 40 minutes；；
（4）Compressing tablet, slitting will be carried out through the bulk cargo of overcuring；
（5）Will by after slitting noodles first at a temperature of 30 DEG C cold wind determine bar 90 minutes, then in temperature 45 C, it is relatively wet
Tide is protected in the environment of degree 85% to perspire 90 minutes, then temperature drop tide is risen in the environment of 55 DEG C of temperature, relative humidity 60% 180 minutes,
Finally noodles are down into 32 DEG C with the speed of 0.6 DEG C/min in the environment of relative humidity 70% again carries out cooling 90 minutes
Noodles must be dried；
（6）By the cut-out of dried noodles, packaging, dandelion dried noodles finished product is obtained.
Embodiment 3
（1）Each raw material are weighed in proportion：Flour 80g, dandelion complete stool powder 10g, enzyme activity turn ammonia for the glutamine of 100u/g
Enzyme 5g, curdlan 6 g, salt 3g, vitamin C 3g, Gluten 3g.
（2）It is glutamine transaminage, salt, vitamin C, the glutelin of 100u/g by flour, dandelion complete stool powder, enzyme activity
Powder uniformly mixes, and obtains mixed-powder, and mixed-powder addition pure water is carried out and face；
（3）Bulk cargo with face is cured, curing temperature is 22 DEG C, while add curdlan to be stirred, curing stirring
Speed is 10r/min, and the curing time is 22 minutes；；
（4）Compressing tablet, slitting will be carried out through the bulk cargo of overcuring；
（5）Will by the noodles after slitting, first the cold wind at a temperature of 25 DEG C determine bar 70 minutes, then in 42 DEG C of temperature, relatively wet
Tide is protected in the environment of degree 80% to perspire 75 minutes, then temperature drop tide is risen in the environment of temperature 50 C, relative humidity 55% 140 minutes,
Finally noodles are down into 27 DEG C with the speed of 0.45 DEG C/min in the environment of relative humidity 65% again carries out cooling 75 minutes
Noodles must be dried；
（6）By the cut-out of dried noodles, packaging, dandelion dried noodles finished product is obtained.
Claims (1)
1. enzyme-linked preparation methods for closing the modified dandelion dried noodles of curdlan of a kind of TG, it is characterised in that：Comprise the following steps：
（1）It is according to the mass fraction 55-85 parts of flour, 10-25 parts of dandelion complete stool powder, 1-10 parts of glutamine transaminage,
Curdlan 2-15 parts, salt 1-6 parts, vitamin C 1-5 parts, Gluten 1-5 parts of proportioning weigh each raw material；
（2）By flour, dandelion complete stool powder, glutamine transaminage, salt, vitamin C, Gluten uniformly mix, are mixed
Powder, mixed-powder addition pure water is carried out and face；
（3）Bulk cargo with face is cured, curing temperature is 15-30 DEG C, while adding curdlan to be stirred, cured
Mixing speed is 5-15r/min, and the curing time is 5-40 minutes；
（4）Compressing tablet, slitting will be carried out through the bulk cargo of overcuring；
（5）By by the noodles after slitting, first the cold wind at a temperature of 20-30 DEG C determines bar 50-90 minutes, then in temperature
40-45 DEG C, protect tide in the environment of relative humidity 75-85% and perspire 60-90 minutes, then in 45-55 DEG C of temperature, relative humidity
Rise temperature drop tide 90-180 minutes in the environment of 50-60%, finally again by noodles in the environment of relative humidity 60-70% with 0.3-
The speed of 0.6 DEG C/min is down to 22-32 DEG C and carries out cooling and must dry noodles in 60-90 minutes；
（6）By the cut-out of dried noodles, packaging, dandelion dried noodles finished product is obtained.
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Citations (3)
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|---|---|---|---|---|
| CN101810329A (en) * | 2010-04-14 | 2010-08-25 | 宁伟 | Dandelion dried noodles and method for preparing same |
| CN103976365A (en) * | 2014-04-16 | 2014-08-13 | 安徽玉龙制面食品有限责任公司 | Dandelion blood sugar lowering health noodles and preparation method thereof |
| CN105325870A (en) * | 2015-10-31 | 2016-02-17 | 重庆大嘉富食品有限公司 | Processing method of fine dried noodles |
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2016
- 2016-12-15 CN CN201611157318.6A patent/CN106690054A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810329A (en) * | 2010-04-14 | 2010-08-25 | 宁伟 | Dandelion dried noodles and method for preparing same |
| CN103976365A (en) * | 2014-04-16 | 2014-08-13 | 安徽玉龙制面食品有限责任公司 | Dandelion blood sugar lowering health noodles and preparation method thereof |
| CN105325870A (en) * | 2015-10-31 | 2016-02-17 | 重庆大嘉富食品有限公司 | Processing method of fine dried noodles |
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| 朱睦元，张京主编: "《大麦（青稞）营养分析及其食品加工》", 30 April 2015, 浙江大学出版社 * |
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Application publication date: 20170524 |